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Pink peppercorn steak with kohlrabi chips and creamy garlic mushrooms

Myles Hopper and Giles Humphries

March 19 2017, 12:01am, The Sunday Times

KRIS KIRKHAM

Pink peppercorns are deliciously sweet dried berries with a light peppery flavour — we crush these and rub them onto steaks for a flavour-packed seasoning. We like to use seasonal vegetables such as kohlrabi, which we’ve made into tasty chips. Kohlrabi is a member of the brassica family, along with kale, cabbage and radishes, and has a delicate turnip flavour. It can be found in specialist grocery shops and markets, but if you can’t find it, celeriac works well in its place.

Serves2 people

INGREDIENTS

2 cloves of garlic

120g chestnut mushrooms

½ red shallot

1 tbsp apple-cider vinegar

Olive oil

2 tsp pink peppercorns

2 x 170g sirloin steaks

1 kohlrabi

A handful of fresh thyme

20g creamed coconut

40g lamb’s lettuce

01 Heat the oven to 180C (non-fan 200C ).

02 Finely chop or crush the garlic and thinly slice the mushrooms.

03 Finely dice the shallot and place in a bowl with the apple-cider vinegar and ½ tbsp oil.

04 Using a pestle…

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